Answers:
Strawberry Cheesecake:
4 3/4 hours 3 1/2 hours prep
12 servings
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons margarine or butter, melted
Filling
19 ounces cream cheese, softened
1 cup sugar
2 teaspoons lemons, rind of, grated
1/4 teaspoon vanilla
3 eggs
Glaze
1 cup strawberries, mash
1 cup sugar
3 tablespoons cornstarch
1/3 cup water
1. Pre-heat oven to 350 degree Crust: stir together graham cracker crumbs and sugar.
2. Mix in butter thoroughly and press into a 9" springform container.
3. Bake 10 minutes.
4. Cool Reduce oven temperature to 300 degree Filling: beat cream cheese within large mixing bowl.
5. Gradually append sugar, beating until fluffy.
6. Add lemon outer layer and vanilla Beat in eggs one at a time. Pour into shell.
7. Bake 1 hour or until center is firm.
8. Cool to room heat and then spread beside the strawberry glaze. Chill 3 hours.
9. Glaze: blend sugar and cornstarch together surrounded by a small saucepan.
10. Stir in dampen and strawberries.
11. Cook, stirring constantly, until the mixture thickens and boils.
12. Boil and stir for 1 minute. Cool thoroughly earlier spreading over cheesecake.
Strawberry Cheesecake
INGREDIENTS
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (10 ounce) packages frozen sweetened strawberries, thaw
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 tablespoon river
DIRECTIONS
Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. In a mixing bowl, assault cream cheese until light and fluffy. Gradually thump in milk. Add lemon liquid; mix well. Add eggs, pulsate on low just until combined. Pour partly of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese cloak. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top covering only to swirl strawberry sauce. Bake at 300 degree F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a axe around edge of container to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce near water if desired; serve next to cheesecake. Store in the refrigerator.
1 graham crust
1 cream cheese
1/4 cup sugar
1 small cool lash
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